This Creamy Chicken and Wild Rice Soup combines tender chicken, hearty wild rice, and a medley of vegetables in a velvety broth. Our step-by-step instructions make this soup fail-proof, ensuring that even beginners can create a hearty and delicious masterpiece.
Soup is a comforting and versatile dish that every home cook should have in their culinary repertoire. If you’re new to the kitchen or looking to enhance your cooking skills, you’re in for a treat! In this beginner-friendly guide, we’ll take you on a step-by-step journey to master the art of making Chicken and Wild Rice Soup.
From ingredient selection to flavor balance, we’ve got you covered.
How to Make Creamy Chicken and Wild Rice Soup
1. Gathering Your Ingredients: Before diving into the cooking process, it’s crucial to gather all the necessary ingredients. For this recipe, you’ll need cooked wild rice, onions, carrots, celery, mushrooms, butter, garlic, chicken broth, salt, pepper, cooked chicken, flour, milk, and cream.
2. Sautéing the Flavor Base: Heat up a stockpot and melt the butter. Add the onions, carrots, celery, and mushrooms, then sauté them until they become slightly tender. This process releases their flavors and sets the foundation for a robust soup. Don’t forget to add the minced garlic, as it adds an aromatic punch that will elevate the overall taste.
3. Creating the Creamy Soup Base: Sprinkle the flour over the sautéed veggies, stirring it in to coat them evenly. This step helps thicken the soup and gives it a creamy texture. Slowly whisk in the milk and chicken broth, allowing the flavors to meld together. Season with sea salt and black pepper to taste, adjusting the quantities to suit your preference.
4. Adding the Essential Ingredients: Add cooked wild rice and diced/shredded chicken to the pot, immersing them in the savory broth. These key ingredients bring heartiness and protein to the soup, making it a satisfying and wholesome meal. Let them simmer gently, allowing the flavors to marry and intensify.
5. Finishing Touches and Serving: To achieve that creamy richness, add the heavy cream into the soup. Allow the soup to simmer a little longer, ensuring the chicken is heated through.
Now comes the best part — ladle the piping hot soup into bowls, garnishing with some freshly chopped parsley or chives for a pop of freshness. Serve with crusty bread or a side salad for a complete and delightful meal.
SUBSTITUTIONS:
- Flour: For a gluten-free version, replace flour with a gluten-free blend or use a cornstarch-water slurry to thicken the soup.
- Heavy Cream: For a lighter version of the soup, consider substituting heavy cream with half and half or whole milk. Alternatively, you can opt for a non-dairy alternative like coconut milk or almond milk for a creamy and dairy-free option.
- Chicken: If you prefer a vegetarian or vegan version, you can omit the chicken altogether or substitute it with cooked chickpeas, tofu, or plant-based protein alternatives.
- Vegetable Additions: Feel free to experiment with additional vegetables in the soup. You can add ingredients like corn, peas, spinach, or peppers to enhance the nutritional value and flavor of the soup.
LOVE CREAMY SOUPS? TRY THESE:
- Creamy Potato Soup
- Roasted Butternut Squash Soup
- Creamy Tomato Basil Soup
- The Most Incredible Crab Bisque
CREAMY CHICKEN AND WILD RICE SOUP
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Creamy Chicken and Wild Rice Soup
- Total Time: 45-55 minutes
Description
A flavorful creamy chicken soup with onions, carrots, garlic, mushrooms and filling wild rice. You can’t go wrong !
Ingredients
- 2 Cup Cooked Wild rice
- 1 Cup Onion, diced
- 1 Cup Carrots, diced (from 2 medium)
- 1 Cup Celery diced (from 2 – 3 stalks)
- 8 oz. Mushrooms, sliced
- 4 Tbsp Butter
- 2 Cloves Garlic, minced
- 4 ½ Cups Chicken Broth
- 1–2 teaspoon Sea Salt
- ¼ – ½ teaspoon Black Pepper
- 1–2 Chicken breasts, cooked and diced or shredded
- ¼ cup Flour
- 1 ½ Cups Whole Milk
- ½ Cup Heavy Cream (or 2 Cups Half and Half)
Instructions
- Melt the butter in a large stockpot over medium heat. Once foaming, add the onion, carrots, celery and mushrooms. Sauté until slightly tender, about 4 minutes.
- Add the garlic and cook another minute longer.
- Sprinkle the flour over the veggies and stir to combine. Cook for 1 minute.
- Slowly, whisk in the milk and then the chicken broth. Taste for seasoning and add salt and/or pepper if needed.
- Bring it to a boil and reduce the heat to low.
- Add cooked rice and the chicken to the soup.
- Add the heavy cream and simmer on low for 10 minutes or until the chicken is heated through.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Soups
Nutrition
- Serving Size: 1 bowl
- Calories: 223
- Sugar: 3 gr
- Sodium: 654 mg
- Fat: 13.8 gr
- Carbohydrates: 14.2
- Fiber: 1.6
- Protein: 11
- Cholesterol: 60 mg
I’d like to make a couple comments for people who decide to make this recipe. It has the potential to be very delicious, with a couple mentions.
*You have a big discrepancy in the recipe, and the separate directions. In the recipe you say Add the cream and simmer on low for 10 minutes, but in the directions completely separate from the recipe, you say to add the cream off heat. Please correct this, and which is correct? I added the half and half substitute for cream as the recipe called for, and simmered for 10 minutes, and the soup was completely runny when I dished it up. I cooked half the soup in a stainless large pan, and it was the same runny consistency. While we ate a bowl, I left the 2 pans cooking, and after about 1/2 hour with burner turned higher, then it did thicken up.
*The carrots, celery, and onions are not even beginning to get tender after 4 minutes of cooking, (unless you have a way to make them paper thin) in fact I cooked them much longer and they were still not tender. I did cook them in a Le Creuset so maybe that is the problem. Because I was doubling the recipe, after I cooked the veggies in the Le Creuset, I split them up and used two pans because I didn’t have one pan large enough to hold all the contents.
The second day the soup was a much thicker consistency. The flavors had blended, and then it was delicious.
Thanks for your comments –
Way too much half and half, way too thin now.
Any suggestions for making the roux without the flour?! Gluten… 🙁
Thanks!!
Bob Mills makes a gluten free flour Michelle. You can try that.
Hi, Did you ever have a chicken pot pie recipe on your site? I made it on a regular basis last fall and thought it was on your site, but now I can’t find it.